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  Recipes / African Food / Ethiopian

Doro Alicha Chicken


* 6 onions
* 1 chicken, cut in parts, without skin
* 2 cups clarified, spiced butter (see preparation below)
* 1/4 tsp each of black pepper, garlic powder and ginger
* 1/2 cup wine
* salt to taste
* about 4 cups of water
* 4 hard-boiled eggs
* a lime, quartered



Wash the chicken parts and soak in water with the lime. In a large pot, fry the onions without fat until tender. Add butter and stir. Add about 1/2 cup of water and the wine. Add spices. Add the chicken. Cook for about 45 minutes. Add more water if necessary, and cook until done, and until the sauce is reduced (though it'll have to cool down to solidify a little). Add four eggs and serve.

You can make this dish into the much more delicious (and spicy!) doro wat, chicken stew, by adding up to one cup of berbere (a pepper mixture). Unfortunately berbere is a pain in the behind to make. It's sold at some ethnic stores (try Middle Eastern ones), but probably not everywhere.

To make the spiced butter, melt 1 pound of butter in a pot. Skim the foam as it forms, until the butter is pretty much clear. You can also by clarified butter at some ethnic food stores (again, try Middle Eastern ones). Mix a small piece of chopped ginger with 1 clove of garlic (minced) and a couple of slices of chopped onion. Add to the butter. Add one tsp of fenugreek, 1/4 teaspoon cumin, 1/2 teaspoon basil, 1/4 teaspoon cardamon seeds, 1 teaspoon of oregano and a pinch of turmeric. Stir and simmer for about 15 minutes. Let the spices settle, and then drain.

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